I love to eat it with a soup, a salad or to soak up a delicious sauce of a pot roast.
Finding a great bread is not that easy at all.
That is why I was so delighted to discover an easy to follow recipe for a Focaccia bread in the Basic Baking Cookbook and changed it to my liking.
I love my Focaccia with herbs and Olives.
Some of the Olives I use finely chopped for the dough and some of them whole on top of the bread.
It is not easy to safe the bread for the salad when you experience the smell the time it comes right from the oven.
By the way a salad is not necessarily needed.
A glass of Red, some really good Olive Oil and Fleur du Sel is well enough fo a nice evening....
Ingredients:
500 g Flour
1 tablespoon Salt
6 tablespoons Olive Oil
½ cube (ca. 21 g) of fresh Yeast or dry Yeast (preparation as shown on sachet)
some Rosemary twigs (4-5)
black Olives
Method:
Preheat the oven on 240°C
Mix the flour, salt and oil in a large bowl. Resolve the yeast in 250 ml warm water. Add it to the bowl and mix it well with the other ingredients.
Cover the bowl and let the dough rise for about 1 hour in a warm place without draught.
Now is the right time to knead in the rosemary and chopped olives.
Brush a baking plate with some olive oil,alternatively baking paper. Place the dough on the plate and spread out the dough until it is 1 cm thick.
Prick the dough several times with a fork .
Cover the dough again for another 20 minutes, and let it rise a second time.
The more patient you are the better the bread gets.
Sprinkle the dough with a bit of oil and some coarse sea salt. Press in the olives and bake for about 20 minutes.
You can add anything to the bread just as you wish.
Just keep in mind that the additional ingredients should not be too moist and only mix in the extra goodies after the first 1 hour, not right from the beginning!!!
I already tried it with rosemary, garlic, olives and roasted pine nuts; sundried tomatoes, garlic and thyme, or onions, bacon and roasted pine nuts.
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